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Curing Salt

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Commonly referred to in the industry as Prague Powder #1 or pink salt, our curing salt is a standard 6.25% sodium nitrite cure for beef, fish, poultry, ham, game, and other meats. Our curing salt should be used on meats requiring a short curing period before cooking, canning, or smoking. To distribute the cure evenly in your sausage, add it into the liquid in your recipe first or mix it with the meat prior to grinding. Curing salt is not a substitute for any of the Morton brand-name cures.

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Be sure and use a tested, trusted recipe for curing because too much curing salt can be toxic. Some recipes may vary, but here are the industry standard usage guidelines:

Qty. of Meat/Fat Qty. of Cure
1 lb. 1/4 tsp. or .05 oz.
5 lb. 1 tsp. or .20 oz.
10 lb. 2 tsp. or .40 oz.
25 lb. 1 Tbsp. + 1 tsp. or 1 oz.
50 lb. 3 Tbsp. + 1 tsp. or 2 oz.
100 lb. 6 Tbsp. + 2 tsp. or 4 oz.


Never taste or eat curing salt on its own!

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Black Pepper-Free